FIELD: food industry.
SUBSTANCE: method includes preparation of raw materials, portioning, freezing, mix with the spices, the heat treatment and packing in consumer packaging, in which the garnish is added. Before freezing the split into pieces fish, in the form of fillets with skin, pickled by immersion in a pre-prepared pickle based mayonnaise or tomato sauce with spices and incubated for 30-45 min. Then the fish is mixed with starch in a ratio of 1:10, respectively, and stuffed into a food sausage shell, with a diameter of 75 mm, frozen and portioned. Heat treatment is carried out at a temperature of 200-210°C in the baking mode. As a side dish potato croquettes breaded in nuts are cooked.
EFFECT: obtaining food products.
2 ex
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| METHOD FOR PRODUCTION OF HOT SMOKED SALMON FISH PRODUCT "SHAPED FILLET AND ITS DERIVATIVES" | 2011 |
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| METHOD FOR PRODUCING FUNCTIONAL COMBINED FISH AND VEGETABLE CUTLETS WITH INCREASED NUTRITIONAL VALUE | 2023 |
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| FISH FOOD PRODUCT MANUFACTURE METHOD | 2013 |
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RU2544089C2 |
| METHOD FOR PRODUCTION OF BOILED FISH SAUSAGES WITH POLYFUNCTIONAL ADDITIVE | 2023 |
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| METHOD OF PRODUCING PRESERVES IN TOMATO SAUCE FROM COARSE FISH | 0 |
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SU1524866A1 |
